Cajun Bread No Yeast Raw Food

SEEDED NO YEAST BREAD

Seeded No Yeast Bread image

A quick and easy no yeast bread, topped with seeds.

Provided by Jennifer

Categories Bread

Time 45m

Number Of Ingredients 7

Ingredients

3 cups all purpose flour
2 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp fine sea salt (reduce to 1/2 tsp if using salted butter)
5 Tbsp butter (cold, cut into 10 pieces)
1 1/2 cups buttermilk (or milk, plus more for brushing *See Note 1)
1/3 cup mixed seed (sunflower, flax, sesame, poppy seed etc.)

Steps:

Preheat oven to 400F. Grease a 6 1/2-inch bottom diameter cast iron skillet (or 7-8 inch round baking pan) and set aside.
Prepare the seed mixture and set aside (I used 2 Tbsp sunflower seeds, 2 Tbsp sesame seeds, 1 Tbsp flaxseed and 1 Tbsp poppy seeds)
In a large bowl, whisk together the flour, baking powder, baking soda and salt. Add the butter pieces to the bowl and using your fingertips, rub the butter into the flour until the mixture resembles coarse crumbs.
Add enough buttermilk to the flour mixture to form a soft, sticky dough (I usually use all of the 1 1/2 cups). Turn dough onto a floured surface and knead gently a few times, just until smooth. Shape dough into a 7-inch-ish round.
Sprinkle some of the seed mixture onto the bottom of a greased skillet or baking pan. Place dough on top of seeds. Brush top of dough with more buttermilk, then scatter remaining seeds over the top and sides of dough. Dip a knife in flour, then cut an shallow X into the top of the dough.
Bake bread in preheated oven for about 35 - 40 minutes, or until well browned. *Check loaf at around 30 minutes and loosely cover the top with a piece of foil if it looks at risk of over-browning. Transfer to a wire rack to cool for at least 10 minutes before slicing. (Bread sliced better when cooled).

Nutrition Facts : Calories 176 kcal, Carbohydrate 26 g, Protein 4 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 16 mg, Sodium 378 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

YEAST FREE WHOLEMEAL BREAD

Yeast Free Wholemeal Bread image

This is so far the BEST yeast free bread that I have baked for my daughter who has candida. It tastes really nice, holds together well and is so quick and easy to make. I adapted this recipe from an Irish Soda Bread recipe called Wheaten Bread which I found on an untitled web site.

Provided by Jacquie in Brisbane

Categories Breads

Time 55m

Yield 1 Loaf

Number Of Ingredients 8

Ingredients

3 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda (baking soda)
1/4 cup rolled oats
1/2 teaspoon salt
1 tablespoon sugar (I use sweetener as my daughter has candida)
1 1/2 tablespoons butter, softened
2 cups rice milk (or preferred milk incl. buttermilk)

Steps:

Pre-heat oven to 200 deg.celsius (392 deg. fahrenheit).
Combine all dry ingredients then mix butter through well with a fork.
Add milk (and sweetener if it is a liquid) mix until well combined.
Put mixture into a greased loaf tin and bake for 50 minutes.
Remove bread from tin and cool on a rack.

Nutrition Facts : Calories 1504.6, Fat 27.6, SaturatedFat 12.7, Cholesterol 45.8, Sodium 2945, Carbohydrate 286.5, Fiber 40.6, Sugar 14.3, Protein 50.4

CAJUN BREAD, NO YEAST (RAW FOOD)

Cajun Bread, No Yeast (Raw Food) image

Make and share this Cajun Bread, No Yeast (Raw Food) recipe from Food.com.

Provided by ThatSouthernBelle

Categories Breads

Time 10h15m

Yield 1 1/2 trays, 12 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups carrots, pulp
1 cup flax powder
1/2 cup chia powder
2 tablespoons hemp oil or 2 tablespoons olive oil
1 1/2 cups carrot juice
1 teaspoon Braggs liquid aminos or 1 teaspoon sea salt
3 tablespoons tan sesame seeds
3 tablespoons cajun spices (onion, garlic, paprika, cayenne, parsley, pepper mix)
1 cup water, filtered

Steps:

Begin by juicing about 4 carrots.
Mix all ingredients well, and spread dough on Teflex sheets on your dehydrator trays. Should fill about a tray and a half.
Dehydrate dough at 104 degrees for 4 hours.
Flip bread, peel away Teflex, and score tray into 9 slices of bread.
Dehydrate another 6 hours, until desired consistency.

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